冷榨茶叶籽油甘三酯的组成分析

Analysis of Triglycerides of Cold Precessed Tea Seed Oil

摘要:

本文采用气相色谱法测定了茶叶籽油的脂肪酸组成，得出茶叶籽油中不饱和脂肪酸含量在80%以上，主要是以油酸的形式存在，含量为59.84%；采用胰脂酶水解法测定茶叶籽油的Sn-2位脂肪酸分布，并根据1,3-随机-2-随机分布学说计算出茶叶籽油甘三酯组成, 得出主要甘三酯是OOO、OOL、POO、PLO、LLO等，其中三不饱和脂肪酸甘油酯含量在53.5%以上，而三饱和脂肪酸甘油酯含量仅为0.05%左右；由高效液相色谱测定得出茶叶籽油中的维生素E含量为0.18 mg/g；Rancimat仪测定茶叶籽油氧化稳定时间在110 ℃时为6.02 h。茶叶籽油具有很好的食用营养价值和储藏稳定性。

Abstract:

The fatty acid composition of tea seed oil was detected by using Gas Chromatography. It was found that tea seed oil contained unsaturated fatty acid up to 80%, the major of which were oleic acid and linoleic acid. By the method of pancreas lipase hydrolysis, the Sn-2 position fatty acid was analyzed and the triglycerides composition of tea seed oil were calculated according to 1,3-random-2-random distribution doctrine. The key triglycerides were found as OOO, OOL, POO, PLO, LLO and PPO. Among them, the content of three saturated fatty acid esters was 53.5%, and the content of three saturated fatty acid ester content was only 0.05%. Through HPLC and Rancimat determination, vitamin E content of the tea seed oil was found as 0.18 mg/g and the duration of the oxidation stability at 110 ℃ was 6.02 h.